Tarragon Salmon Kebabs With Sour Cream Sauce
serves 4
The salmon cubes take about the same amount of time to grill as the vegetables, so each skewer has a full complement of kebab components. Give the mushrooms an extra brush of marinade so they don't dry out.
Read more about this recipe at the Washington Post.
For the sauce:
1/2 cup low-fat sour cream
1/4 cup nonfat plain yogurt
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon white wine vinegar
3 tablespoons minced tarragon leaves
For the kebabs:
6 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons minced tarragon leaves
1 1/2 to 1 3/4 pounds salmon fillet, skinned, boned and cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch cubes
2 small zucchini, cut into 1/8-inch slices
16 medium white mushrooms, stemmed
1/2 to 1 teaspoon kosher salt
1/4 to 1/2 teaspoon freshly ground black pepper
prep: 30 minutes
total: 40 minutes, plus at least 30 minutes to soak bamboo skewers (if using)
skewers
2 small bowls
rimmed baking sheet (or shallow baking dish)
grill
grill brush
1. If using bamboo skewers, soak them in water for at least 30 minutes before grilling.
2. Make the sauce: In a small bowl, combine the sour cream, yogurt, salt and pepper to taste, vinegar and tarragon.
2. Cover and refrigerate while preparing the kebabs.
3. Make the kebabs: In a small bowl, mix the olive oil, lemon juice and tarragon. Set aside.
2. Alternate the salmon cubes, red bell pepper, zucchini and mushrooms on the skewers and place the filled skewers on a rimmed baking sheet or in a shallow baking dish.
3. Stir the olive oil marinade and brush it on the kebabs. Just before grilling, sprinkle kebabs with salt and pepper to taste.
4. Prepare the grill. If using a gas grill, set at medium for indirect cooking. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are hot, distribute the heated charcoal evenly under the cooking area.
5. Oil the grate and grill kebabs over medium heat for 6 to 8 minutes, turning every 2 minutes and brushing kebabs with leftover marinade from baking sheet, if desired. Do not overcook or the salmon will dry out.
6. Remove kebabs from grill and let them stand, loosely covered, for 5 minutes before serving.
